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Taro root/Kachalu is very popular in Hindi poem. This name is on the lips of every child. Its dishes are very popular too not only in north India but all over India.  Today I am writing the recipe of  its tikki. Here below is how we can make it:
Ingredients
1 small sized  boiled kachalu/taro root
1 small finely chopped onion
2 tbsp of chopped onion green leaves
1 finely chopped green chili
1/2 cup of finely chopped cilantro
1 inch piece of grated ginger
salt to taste
1/2 tsp of garam masala
1/2 tsp of ajvain seeds
1 tsp of coriander powder
1/4 tsp of mango powder
For stuffing
handful of frozen peas
1/2 tsp of cumin seeds
1 fresh chili
For garnishing
handful of grated radish
Tamarind chutney
green chutney
Method
1. Wash thoroughly with water to remove all the mud and dirt.
2.  Now boil it in pressure cooker for 8-10 minutes depending on the size of the taro root. For this see the post  "how to boil kachalu" in this blog.
3.  Now peel the boiled kachalu after getting it cool off completely.
4.  Now keep it in the refrigerator for 2 to 3 hrs.
5.  Now grate it with grater or cut into pieces and mash with any tong/chimta by holding between the tong and press.  I prefer it to grate rather than mashing.
6. Now mix grated kachalu, both the onion, cilantro, fresh green chili, ginger, salt, mango powder, garam masala, coriander powder, ajvain seeds/carom seeds and mix with hand.
7. Wash the frozen peas. Take into ceramic bowl with green chili, salt, cumin seeds, 1 tsp of oil and microwave it for 2 minutes.
Preparing Tikki
8. Take some mixture in hand and flatten it pressing with fingers.
9. Now keep the peas on it and make a ball and flat it gently with palm. Prepare all the tikkis likewise.
10.  Heat little oil in a non stick pan and place 3 or four tikkis at a time depending on the size of pan.
11. Flame should be low to medium. Turn it to other side, when one side gets crispness.  Apply little more oil if needed.  Cook it till crisp from both the sides.
Serving
12. Keep two tikkis in a plate. Put some tamarind chutney and green chutney.  Garnish it with cilantro and radish.
Enjoy Healthy Cooking!!!
See more recipes:
Bread Tikki chaat       
Kale crunchy Chips     
Betel Leaf Pakora     
Mathi or Mathiyan       
Spicy Samak Rice Idlis        
Jobstears Sour Idlis (Glutten free)    
Fried Jobstears    
Ripe Banana Peels Pakore      
Ajvain Leaves(ornamental) Pakore     
Oats Pakore      
Corn Stuffed MIrch Pakora    
Leftover Rice Tikki
Besan Chakris/chaklis 
Pakwan 
Mathi 
 
Besan Papdi  
Moong Dal Kachori  
Maida Dhokla  
Rice Flour tikki  
Besan n Aate Ke Paare  
Ginger and Mint Leaves Mathiyan  
Turn Cornmeal
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Taro root and its leaves are used in making various dishes. Few days back, I tried to make its stuffed parantha and roti.  It came out so nice and delicious that I have not imagined to that extent.  Here below is its full recipe how I made it:
Ingredients
1 small sized  boiled kachalu/taro root
1 small finely chopped onion
2 tbsp of chopped onion green leaves
1 finely chopped green chili
1/2 cup of finely chopped cilantro
1 inch piece of grated ginger
salt to taste
1/2 tsp of garam masala
1/2 tsp of ajvain seeds
1 tsp of coriander powder
1/4 tsp of mango powder
For dough
2 cups of wheat flour
1 cup of water
handful of wheat flour for rolling
oil for frying
Method
1. Wash thoroughly with water to remove all the mud and dirt.
2.  Now boil it in pressure cooker for 8-10 minutes depending on the size of the taro root. For this see the post  "how to boil kachalu" in this blog.
3.  Now peel the boiled kachalu after getting it cool off completely.
4.  Now keep it in the refrigerator for 2 to 3 hrs.
5.  Now grate it with grater or cut into pieces and mash with any tong/chimta by holding between the tong and press.  I prefer it to grate rather than mashing.
6.  Before mixing all the ingredients for stuffing, make the dough with water.  Take the same ratio of wheat flour and water.  It should  be soft. Keep it for 10 minutes.

7. Now mix grated kachalu, both the onion, cilantro, fresh green chili, ginger, salt, mango powder, garam masala, coriander powder, ajvain seeds/carom seeds and mix with hand.
8. Heat the tawa on medium flame.
9.Now make the balls out of dough.
10. Take one dough ball and roll it with rolling pin in round shape with the help of dry flour.
11. Place handful of kachalu mixture on rolled roti and gather it from all sides and make flat ball out of it. Now press gently with palm to make it more flatten. Now apply dry flour to it and roll it on wooden surface with rolling pin.
12. Next place it on heated tawa or  non stick pan. When one side seems dry, turn it to another side and apply oil to both the sides and cook till it gets crispy.
13. Tempting kachalu parantha is ready to serve. It can be served with curd, butter, pickle and chutney.
Stuffed Roti
1. Follow the above mentioned method for parantha  from steps 1 to 11.
2. After step 11, place the rolled stuffed roti on heated tawa.  When it seems dry from one side turn it to the other side.
3.  Now cook it by pressing some small kitchen cloth towel from both the sides or puff it on direct flame by turning very quickly on both the sides.
4,  Swadisht stuffed kachalu roti is ready to serve. Little pure ghee can be applied to it. Enjoy it with curd.
Enjoy Healthy Cooking!!!
See more recipes:
Kuttu Flour Puda or Chilla    
Chili Chilla  
Spicy Grilled Baby Corn Kabab    
Namkeen Puda or Chilla
Bread Tikki chaat  
Corn stuffed Mirch Pakoras    
Double Colored Rice Poori    
Kale Patra or Patoud
Mathi or Mathiyan    
Papaya Parantha       
Kuttu &sweet Potato Roti      
Ajvaini Lacha Parantha      
Boiled Rice Parantha    
Bread Loaf    
Mooli Wali Makki roti   
Plain Makki Ki Roti   
sweet Bread (Tutti Frutti) 
Totilla's bhatoore
Tortilla Tandoori roti    

Chili Parantha
Gobhi Parantha 
Stale Roti Chaat
All Purpose flour/Maida dhokla 
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Kachalu/taro root is a fibrous root which gives a feeling of ful stomach for a longer times after having a small meal. It is very helpful in losing weight.  One cup of cooked kachalu contains 187 calories. Seeing its size, it seems impossible to boil.  But its boiling is very simple.  In pressure cooker, it takes hardly 8-10 minutes.  Here below is how we can boil it:
Ingredient
1 whole kachalu
half glass of water
Method
1. Wash the kachalu thoroughly with fresh water.  Take out its dirt properly by rubbing with cloth and water.
2.  Take the kachalu with half glass of water in a pressure cooker.  Close the lid.  Keep it on flame.
3.  When it starts whistling, lower the flame to sim.  Cook it for 8-10 minutes.
4.  Now remove from flame.
5.  Let the pressure cooker be cool completely.  Now open the lid and take out with any big spoon in a plate.
6.  when it cools off completely, peel and cut into desired pieces.  This boiled kachalu can be used in  making various dishes.
Enjoy Healthy Cooking!!!
See more recipes:
How to Make Cumin Powder           
Tamarind Paste       
Boiling Bamboo Shoots       
How to Roast Brinjals in OTG         
How to Roast Green Banana      
How to Microwave Raw Banana          
Tahini        
How to Roast Jobstears 
Healthy Bhutta or Corn         
 
Roasted Pumpkin Seeds         
How to roast Brinjals (Baingans)        
Roasted n Salted Soyabeans      
Roux Water or Lewi    
 Leftover Rice Tikki     
Boiled rice Parantha      
Baked Brown Rice Pulav 
Khoya/Mawa 
Pakodi/Fulki 
How to boil Bhiss
                                  ---------------------
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Kachalu/Taro root is used in many forms just as fried, boiled and baked. Earlier I have written its dahi wali Sabzi. Today I am writing the recipe of its chaat. It is very tasty chaat and very popular in Malwa region in India. Here below is how we can make it:
Ingredients
1 kachalu/taro root
1 lemon
salt to taste
1 tsp of dried mint powder
1 tsp of red chili powder
1 tsp of chaat masala
1 /2 tsp of garam masala
Method
1. Peel the Kachalu/taro root and cut into roundels.
2.  Heat the oil in pan/karahi.
3.  Fry the kachalu roundels in hot oil and take out.
4.  Now cut the fried kachalu into bite sized pieces.
5.  Again fry these kachalu pieces into the hot oil till crisp.
6.  Now take these fried kachalu in a plate according to your need.  Sprinkle salt, chaat masala, garam masala, mint powder, chili powder and lemon juice on it. Mix well and serve.
7.  Kachalu/taro root chaat is ready to serve.
Enjoy Healthy cooking!!!
See more recipes:
Tamarind Paste 
Bread Tikki Chaat    
Chatpati Samak rice Chaat   
Chatpati Oats Chaat    
Sweet Potato Chaat    
Chatpati choley Chaat   
Dahi Bada Chaat    
Tamarind Fruit raita  
Loki raita   
Brinjal Raita  
Pineapple Raita     
Bread Boondi Raita     
Jhatpat Dahi Bada chaat  
How to make roasted cumin powder  
Chatpati Tamarind Chutney  
Channa dal for Pakwans  
Pakwan
Stale roti chaat 
                                       -----------------
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